Easy Paleo Lemon Cookies (Gluten-Free)

These easy paleo lemon cookies are soft, lightly sweet, and full of fresh lemon flavor! Made with almond flour, coconut flour, maple syrup, coconut oil, fresh lemon juice, and lemon zest, they're also naturally gluten-free and dairy-free.

Jump to:

• Why You'll Love These Lemon Cookies
• Ingredients You'll Need
• How to Make Lemon Cookies
• Recipe Tips
• How to Store Lemon Cookies
• Share Them with Family and Friends
• Easy Lemon Cookies
• Pin for later!

I especially love lemon desserts during the warmer months. There's something so refreshing about adding lemon to iced tea, making fresh-squeezed lemonade, or baking a batch of bright, citrusy cookies.

These cookies are sweetened naturally with maple syrup and aren't overly sugary, allowing the fresh lemon flavor to really shine. They're also simple to prepare and make about 30 small cookies, so there are plenty to enjoy or share with family and friends.

Why You'll Love These Lemon Cookies

These cookies are:

• Made with fresh lemon juice and zest
• Lightly sweetened with maple syrup
• Soft and tender
• Made with almond flour and coconut flour
• Easy to prepare in one mixing bowl
• Perfect for spring and summer gatherings

Ingredients You'll Need

Fresh Lemons

Both fresh lemon juice and lemon zest are used to give these cookies their bright citrus flavor. For the best results, zest the lemons before squeezing out the juice.

Almond Flour and Coconut Flour

Almond flour gives the cookies a soft, tender texture, while coconut flour helps absorb moisture and keeps the dough together.

Be sure to use finely ground almond flour rather than coarse almond meal.

Coconut Oil

Melted coconut oil adds moisture and richness. Allow it to cool slightly before mixing it with the other ingredients.

Maple Syrup

Maple syrup naturally sweetens the cookies without making them overly sweet.

Vanilla Extract

A little vanilla complements the lemon and rounds out the flavor.

How to Make Lemon Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large mixing bowl, combine the melted coconut oil, maple syrup, vanilla extract, fresh lemon juice, and lemon zest.

Add the almond flour, coconut flour, baking soda, and sea salt. Stir until everything is evenly combined and a soft dough forms.

Scoop out approximately 1 tablespoon of dough at a time. Roll the dough gently between your palms, then place it on the prepared baking sheet.

Press each ball down gently to form a small cookie, leaving a couple of inches between each one.

Bake for approximately 15 minutes, or until the edges and bottoms are lightly golden.

Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack. The cookies will firm up as they cool.

Serve and enjoy!

Recipe Tips

Measure the Coconut Flour Carefully

Coconut flour is very absorbent, so adding too much can make the cookies dry. Spoon it into the measuring spoon and level it off rather than packing it down.

Use Plenty of Lemon Zest

Most of the strong lemon flavor comes from the zest rather than the juice. Zesting two large lemons gives these cookies a bright, noticeable citrus flavor.

Flatten the Cookies Before Baking

These cookies will not spread very much in the oven, so shape and flatten them before baking.

Let Them Cool

The cookies may feel delicate when they first come out of the oven. Let them cool before moving or serving them so they have time to firm up.

How to Store Lemon Cookies

Store the cooled cookies in an airtight container at room temperature for about 2 to 3 days.

For longer storage, keep them refrigerated for up to one week. You can let them sit at room temperature briefly before serving.

Share Them with Family and Friends

This recipe makes about 30 small cookies, so there are plenty to share! Once they've cooled completely, you can wrap a few in clear plastic or a treat bag and tie them with ribbon for a simple homemade gift.

Pin for later!